Duck à l’orange is one of the most well known preparations of duck, but has fallen out of favor in recent years. Join Jay Guerrero as you make it the way it should be – a bright, sweet, and sour orange sauce over crisp, crackling duck skin and perfectly cooked meat. Along the way you’ll learn how to break down a duck, the best way to cook the different cuts, how to render your own duck fat, and some of the storied history of this dish. To go along with your duck à l’orange you’ll make a Lyonnaise rice pilaf and wilted escarole with duck cracklings.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.